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Louisiana Hot Crab Dip
Ingredients
  • ½ pound jumbo lump crabmeat, free of shells
  • 1 (8 ounce) package cream cheese
  • ½ cup mayonnaise
  • ¼ cup grated Parmesan
  • 3 tablespoons minced green onions (white and green parts)
  • 2 large garlic cloves, minced
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon hot sauce
  • ½ teaspoon Old Bay seasoning
  • Salt and pepper to taste
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